Influence of Roman's on Dutch Cuisine which includes: Herbs used, Spices Used, Method.

1. Roman Influences on the Dutch Cuisine

2. Dutch cuisine
Dutch cuisine (Dutch: Nederlandse keuken) is
formed from the cooking traditions and
practices of the Netherlands. The country's
cuisine is shaped by its location in the fertile
North Sea river delta of the European Plain,
giving rise to fishing, farming (for crops and
domesticated animals), and trading over sea (
colonialism and the spice trade).
Traditionally, Dutch cuisine is simple and
straightforward, with many vegetables and little
meat. breakfast and lunch are typically bread
with toppings like cheese, while dinner is
meat and potatoes, supplemented with seasonal
vegetables.
Till twentieth century, Dutch cuisine and diet
changed. Influenced by the eating culture of
some Empires, its colonies (particularly the
Dutch East Indies), it became more
cosmopolitan and most international cuisines
are represented in the major cities.
12th–13th century

Half-liquid pottage

Root vegetable and peas or grain.

Dutch butter and cheese became famous
product.

Mostly the part of fish is used.
14th–15th century

An abundance of fish. salt herring (Dutch:
maatjesharing)

Developing gardens with herbs and vegetables
and hunting grounds. (Keukenhof (literally
kitchen garden)

offers medieval recipes for festivities, such as
sauces, game, jellies, fish, meat, pies, tarts,
eggs, dairy products, candied quinces and
ginger

Dutch cuisine was closely related to northern
French cuisine, since the two countries have
nearby borders and the Low Countries and
Northern France have been historically ruled by
the Dukes of Burgundy.

3. Cont..
From 16th century Ownwords
 A rich variety of fruits, cheeses, meat, wine,
and nuts.
 From this stage Other Empires (Romans,
British and other colonies start influencing
the dutchin both food & cultural.
 Spices, sugar, and exotic fruits, coffee on a
large scale.
 Vegetables, meat, poultry and salted,
smoked or fresh fish and eggs were
prepared in the Dutch kitchens of the time.
 Meal started with green salads and cold or
warm cooked vegetables with dressing,
vegetable dishes with butter, herbs or
edible flowers and continued with
numerous fish- and meat dishes.
 Exotic ingredients such as dates, rice,
cinnamon, ginger and saffron were used.
Savoury tarts and pastries followed.

4. Someold Dutch Cuisines
Northeastern cuisine Western cuisine Southern cuisine
The various dried sausages
(Dutch: Gelderse ) , or
zuurkool ()
Due to the abundance of
surface water and
grassland, This ares
produced Milk Products like
chees, , (spiced cheese
with cumin),
Southern Dutch cuisine
constitutes the cuisine of
the Dutch provinces of
and and the in
Home to such as , , and are
widely available
It is the only Dutch culinary
region which developed an
pasties are heavily spiced with
or or contain small bits of meat
Most traditional Dutch
restaurants served such as , ,
these are premium cuts of meat,
generally pork or beef,
accompanied by a wide variety of
sauces and potatoes which have
been double fried in the
traditional Dutch manner.
Stews such as hachee

5. Roman Influence
"The influence of Roman culinary practices was felt long after the decline of the Roman
Empire - a taste for savory and spicy flavors expressed in Roman cooking through the use
of spices such as black and white pepper, herbs and liquid salt liquamen or garum
(similar to Vietnamese nuoc mam)."

During the Roman Kingdom (753 BC – 509 BC), Roman food was rather simple
and similar to the food in ancient Greece. The Romans then typically ate a porridge
called the puls which was made of emmer, olive oil, salt, mixed with various herbs.
The Romans also ate cereals, legumes, vegetables, fruits, meat, fish and seafood,
and used olive oil, vinegar and salt, pepper, mint, saffron and other spices in their
food.

Romans influence in Herbs, Spices Methods of making food, eating habits such as
romans eat 3 times per day (Breakfast, Lunch & Dinner), romans introduced new
cuisine, Desserts such as grattachecca made from ricotta cheese, Garlic is also
introduced by romans which also change the taste and style of cuisine of Dutch.

6. Roman Influence
 With the roman empires conquest for more land gives diverse food & culture.
Romans are the first uses saffron as a Spices in theie cuisines such as: Seafood
Stew, Saffron-Flavored Pasta Dough, paella, bouillabaisse.
 Not only they influence in spices they make there influence in herb also, romans
uses mint.Originated in Mediterranean region (closest to roman), mint has been
known for its many benefits throughout history. Greeks used to clean their
banqueting tables with the herb and added it to their baths to stimulate their bodies,
whilst Romans used it in sauces, as an aid to digestion and as a mouth freshener.
 In The Careful Housekeeper Apicius tells his readers 'How To Make Stale Meat
Sweet' by cooking it first in milk, then in water. 'How To Make Bad Honey Good' by
mixing one part bad honey with two parts good honey. Many other tips were given
for preserving and keeping food fresh which must have been a major problem in the
days before refrigerators; perishable food such as fish had to be transported many
miles at a time when the horse was fastest method of communication.
 Food and cooking are timeless and universal.Colanders and saucepans, strainers
and skillets were used in Pompeii and pastry cutters were part of cooking
equipment in Gaul in 200 A.D.
 Romans influenced dutch peoples in many ways such as food, culture, methods,
preservation of fish(by smoking and salty), Herbs and spices. These changes and
other colonial influence change the Dutch cuisine in very innovative way.

7. FamousDutch Cuisines
STAMPPOT
Good old Dutch fare of mashed potatoes combined with
kale, carrots, endive or sauerkraut. Depending on which
vegetable goes in, the name of the dish varies from
boerenkool (kale) to zuurkool (sauerkraut) to hutspot
(onions and carrots) to andrauweandijvie (endive).
Another inseparable ingridient is ‘rookworst’, the locally
made smoked sausage, which makes Stamppot an
absolute killer... of hunger during long winter months.

8. Cont..
BITTERBALLEN
Meatballs aren't novelty to most European cuisines,
but, seemingly, only the Dutch have had the
imagination to make meatballs – ‘Bitterballen,’ as they
call it – a beer snack. Pursuant to the Dutch love of
beer, you can find these in most any regular café or bar
in Amsterdam. For extra crunchiness, the balls of meat
are deep fried in oil and dressed in breadcrumb coating.
Juicy and soft on the inside, Bitterballen are
traditionally served with mustard. Care with the first
bite! The inside filling – a ragout-like mixture of beef,
beef broth, butter, flour and spices

9. Cont..
OSSENWORST
Back in the 17th century, parts of oxen were largely in
use by culinars across Europe, hence the appearance of
oxtail soup (originally from Flanders) and ossenworst
("oxen sausage", emerged on the Amsterdam food
scene courtesy of the kosher tradition brought in by
Jewish immigrants). Originally made of oxen, today's
ossenworst contains beef and condiments — salt,
pepper, cloves, nutmeg, and mace — enclosed in beef
casing and very lightly smoked so as to appear almost
raw when eaten. Similarly to steak tartare, it has a soft,
gentle flavor, but its texture may not be a
straightforward hit with many food lovers. You will find
it an excellent match for beer, cheese, and bread
sandwiches (broodjes).

10. Cont..
RIJSTTAFEL
Rijsttafel [ryst-tah-fell] (“rice table”) is a culinary spin-
off from the three hundred years of Dutch colonization
of Indonesia, for a long time manifested in the form of
the Dutch East India Company, ended in 1949. Upon
their return home, the Dutch brought along a newly-
acquired passion for satay (spicy peanut) sauce, a
bunch of Indonesian stir-fry recipies, and a habit of
serving many small dishes all at once, centered around
rice, which vividly demonstrated and allowed to
appreciate in one go the richness of Indonisian cuisine.
In large part, rijsttafel was also influenced by the Dutch
liking of Sumatran manner of feasting, known as nasi
padang. Today's rijsttafel maintains the old tradition
and sees every inch of the table packed to the maximum,
sometimes with up to 40 little dishes—various meats,
vegetables, and spices, such as sambals and pickled
dishes—set to accompany the centerpiece of steamed
white rice.

11. Cont..
ERWTENSOEP (SNERT)
Snert, also called erwtensoep, is a very thick pea soup
that can be served either as a main dish or as an
appetizer and is traditionally eaten during the winter.
Snert has a very thick consistency and often includes
pieces of pork and rookworst and is almost a stew
rather than a soup. The thick consistency of the Dutch
pea soup is often described as that "...you should be
able to stand a spoon upright in a good pea soup".[22]
It is customarily served with roggebrood (rye bread)
spread with butter and topped with katenspek, a variety
of bacon which is first cooked and then smoked. The
meat from the soup may also be put on the rye bread
and eaten with mustard.

12. Cont..
KAAS (DUTCH CHEESE)
In Holland, they've been making cheese since 800 B.C.,
which is probably what puts the country among the
world's elite cheese makers and exporters. Statistically,
an average Dutch person consumes annually 21 kilos of
kaas in vivid illustration of the love they have for their
production. Dutch cheeses are predominantly made
semi-hard or hard, but there are many other types
available as well. The most popular of them are
‘Gouda’ and ‘Edam’

13. Cont..
APPELTAART
In Holland they make appeltaart deep and covered with
pastry on both ends (top and bottom). Inside goes a
mixture of apple slices or pieces (goudreinet is the most
commonly used apple sort for that), sugar, cinnamon
and lemon juice. On some occasions, raisins or currants
could be added as well. Traditionally, the top part of the
pie is adorned with lovely lattice made of pastry strips,
through which one can see the inner stuffing. The
habitual companions of appelltaart are met slagroom
(whipped cream) and koffie (coffee, a cup of).